Giant gluten free chocolate chip cookies don’t get any better than this! My favorite go-to soft baked, bakery-style gluten free chocolate chip cookie recipe. Easily made dairy free.
Updated 10/2019 (originally shared by my dear friend, Sandi from Fearless Dining. She helped me enjoy maternity leave when I had my second daughter by sharing one of my favorite recipes from my cookbook here with you.)
The Best Gluten-Free Chocolate Chip Cookies Recipe
This really is one of my favorite cookie recipes, hands down!
I often use it as a base when I head into the kitchen to create a new cookie recipe.
I first developed this recipe when I ran a gluten-free baking company when my oldest was only a year old.
Every week I would bake dozens of these giant gluten-free chocolate chip cookies and sell them at local farmer’s markets.
I quickly became very popular with the other vendors, because I would trade any leftover cookies with them for their fresh garden veggies. It was a win win!
I’m so happy that now anyone can enjoy these gluten free chocolate chip cookies, and not just those who are local to me.
How do you make gluten free chocolate chip cookies?
What do you need to make gluten free chocolate chip cookies?
- Melted Butter. Melted butter will give your cookies a chewier texture, and as a bonus it makes it really easy to mix up your cookies without pulling out your mixer. To make gluten free dairy free chocolate chip cookies just use melted vegan butter, like Earth Balance or Melt. I’ve also tried coconut oil.
- Brown Sugar. Brown sugar is how you make gluten free cookies moist. It also makes them chewier, and more flavorful. If you want crisp or crunchy gluten free chocolate chip cookies use half white sugar, or all white sugar instead. The 1/2 cup of sugar in the recipe will make a chewy, soft baked gluten free cookie. If you want a chewier cookie with crisp or crunchy edges, increase the sugar up to a total of 1 cup.
- Egg yolks. Using just the egg yolks instead of the whole egg will help your cookies to have a great chewy texture. If you want to use a whole egg, I’d recommend using 1 whole egg, but they finished cookies will be different and you may need a little extra gluten free flour. Bake a test cookie, and if it spreads too far, add another 1/4 cup of gluten free flour.
- Baking Soda. The baking soda in this recipe helps the cookies to spread! If you find your cookies spread farther than you’d like, you can use less baking soda. And if you would like thinner cookies, you can add a little bit more.
- Salt. Salt equals flavor. Don’t skip it, but don’t add too much.
- Vanilla Extract. Without some kind of vanilla extract, your chocolate chip cookies will be bland. You can use any baker’s extract or vanilla extract that is gluten free. I use Rodelle Vanilla.
- Gluten Free Flour. I used my gluten free flour blend in this recipe. I’ve also tested Bob’s Red Mill’s 1 to 1 gluten free flour and Ryze’s Blue Bag. Read my notes below about how to adapt it to using Bob’s, Ryze, or another gluten free flour.
- Xanthan gum. If you are using a gluten free flour that doesn’t have xanthan gum in it, I recommend adding the xanthan gum in the recipe. You can omit it, but your cookies will be more crumbly. Ryze does not need any xanthan gum, even though it isn’t in the blend.
- Chocolate Chips. I like to use a mix of larger chunks with regular semisweet chocolate chips, and mini chocolate chips. To make these chocolate chip cookies dairy free, use vegan chocolate chips like Enjoy Life Foods.
What is the best gluten free flour for baking cookies?
There isn’t one gluten free flour that is better than all the others for making cookies, however you will need to adjust your recipe depending on what gluten free flour you are using.
Not all gluten free flours work exactly the same, and some absorb more moisture than others.
With both blends, I used less than 1 1/4 cups of gluten free flour in this recipe.
If you are using any gluten free flour blend other than my gluten free flour, I recommend adding 1 cup of gluten free flour to start.
Check to see how the consistency of your dough matches the gluten free cookie dough in my tutorial video. If it is too soft, add more gluten free flour about 2 tablespoons at a time.
The best way to check to see if you need more flour, it to bake a single test cookie using 1 1/2 tablespoons of dough.
Bake it at 350°f for 8-10 minutes and watch how it spreads. If it spreads too thin or crispy, add more flour.
You can always add more flour, but if you add too much you have to start over!
How do you keep gluten free cookies from spreading?
If your gluten free cookies are spreading too far, you may need more gluten free flour.
Even if you use the amount of gluten free flour called for in yoru recipe, each different gluten free flour blend absorbs liquid differently, meaning you may need a little more or a little less gluten free flour depending on your blend.
Other things that can cause your gluten free cookies to spread too much is if your cookie dough is too warm.
If your gluten free cookies are spreading too far, you can try chilling your gluten free cookie dough for 30 minutes to an hour, and then bake them.
I usually only have issues with this if I’m baking cookies on a warm day, or if my butter is much to soft. (Using a recipe with melted butter removes this guesswork, since all melted butter is melted. )
Can I make gluten free chocolate chip cookies without xanthan gum?
Yes you absolutely can make these cookies without xanthan gum.
I like the additional structure that xanthan gum gives this gluten free chocolate chip cookie recipe, but because of the melted butter and the egg yolks, these cookies are great without xanthan gum.
They will be a little bit softer and more crumbly, but it will be only a very slight difference.
How do you make gluten free cookies?
Gluten free cookies follow the basic creaming method, which is made even easier since the butter is melted!
To mix your gluten free chocoalte chip cookie dough, mix the melted butter and sugar until smooth (or, cream them until smooth).
Add the egg yolks, and mix until smooth.
Then add the xanthan gum (if you are using it), salt, vanilla extract, and baking soda.
I like to add these before the flour to make sure they are evenly mixed so that my cookies taste great and bake evenly.
Add the gluten free flour (see the important note on how to use gluten free flour in cookies) and mix until it is evenly combined.
Finally, add the chocolate chips.
Scoop your cookie dough using a 1/4 cup measuring cup, or a 1/4 cup large scoop. You can also scoop 4 tablespoons of cookie dough, and roll them into a large ball.
Place your giant chocolate chip cookie dough balls on a baking sheet at least 4-5 inches apart. They will spread!
They will bake for 12-15 minutes in a preheated 350°f oven.
They will still be soft and won’t look “done” and will set as they cool.
If you prefer, you can make regular sized cookies by using a 1 1/2 tablespoon cookie scoop (medium cookie scoop) or use a spoon to scoop a heaping tablespoon and gently roll it into a ball.
Bake your chocolate chip cookies for 8-10 minutes on a lined cookie sheet.
Why is this the best gluten free chocolate chip cookie recipe?
- These soft-baked gluten free cookies stay soft for days!
- Just look at that crinkly top and golden edges. They are perfection!
- The base gluten free cookie recipe is easy to adapt to make the perfect chocolate chip cookie for your tastes. If you like your cookies a little thinner and chewier, add some extra brown sugar (see my notes).
- Simple swaps to make gluten free dairy free chocolate chip cookies work perfectly! I usually use melted Earth Balance or Melt and Enjoy Life Chocolate Chips to make dairy free cookies.
- Bigger is better! I mean, who doesn’t love a giant chocolate chip cookie. But if you want normal sized cookies, they will bake great too. Just scoop 1 1/2 tablespoon cookies (a medium cookie scoop) and bake for 8-10 minutes.
If you are wanting more chocolate, try my gluten free double chocolate chip cookies. They have a vegan option, too!
This is what my friend Sandi from Fearless Dining wrote about this gluten free cookie recipe:
I have been drooling over Brianna’s new cookbook, The Essential Gluten-Free Cookie Guide. If you have ever wanted to try to make your own gluten free cookies, this is the book for you.
I decided to let my kids help me pick which recipe to try from this cookbook. For kids, size matters in all things. Who is taller than whom, or in our family’s case, who is now taller than Mom…sigh. My “teen” daughter surpassed me in height last year and my “tween” son is about two inches from this goal as well. He actually walks by me on his tippy toes now, just to let me know he is almost there.
When my kids saw Brianna’s photos for the Giant Chocolate Chip Cookie, the choice was made.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cream together the melted butter and brown sugar.
- Add the egg yolks and mix until combined.
- Add the baking soda, salt, xanthan gum(omit if you are using a flour that already has xanthan gum), and vanilla and mix until combined.
- Add the flour, and mix until incorporated. Then mix in the chocolate chips
- Scoop using a 1/4 cup cookie scoop, or measuring cup, scoop the dough and place cookies 4 inches apart on the prepared baking sheet. (5 or 6 to a sheet.)
- Bake for 12-15 minutes. The cookies should spread and will lose their doughy shine, but will still be very soft.
- Allow to cool on the baking sheet for a few minutes before moving to a cooling rack to finish cooling.
To make gluten free dairy free chocolate chip cookies, use a melted vegan butter like Earth Balancer or Melt and use vegan chocolate chips (Enjoy Life, Pascha or Nestle's Simple Delicious.)
To make gluten free chocolate chip cookies with Bob's Red mIll gluten free 1 to 1 flour, use about 1/4 cup less flour than called for. Bob's Red Mill's flour absorbs more liquid, so you'll need less of it. If you use Ryze's Blue Bag of gluten free rice flour, you'll also need about 1/4 cup less.
If you really love chewy cookies, add 1 cup of brown sugar instead of 1/2 cup. The higher sugar ratio helps the cookies to be chewy, with a crispy butter edge. With more sugar, your cookies will also spread a little farther and won't be as thick.
To make regular-size gluten free cookies scoop your cookie dough using a 1 1/2 tablespoon cookie scoop (or a heaping tablespoon portion, rolled into a ball) and bake at 350°f for 8-10 minutes.
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OXO Good Grips Medium Cookie Scoop
Guittard, Baking Wafer Bittersweet 74% Organic, 12 Ounce
Enjoy Life Mega Semi-Sweet Chocolate Chunks, 10 oz
Bob's Red Mill Finely Ground Tapioca Flour, 20-ounce (Pack of 4)
Bob's Red Mill Potato Starch, 24-ounce (Pack of 4)
Bob's Red Mill Gluten Free Brown Rice Flour, 24-ounce (Pack of 4)
Bob's Red Mill Gluten Free White Rice Flour, 24-ounce (Pack of 4)
Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce
Rodelle Pure Vanilla Extract, 8-Ounce
Enjoy Life Dark Chocolate Morsels, Dairy Free, Vegan Chocolate Chips, 9 Ounce Bags, 6 CT
Nestle Toll House Simply Delicious Allergen-Free Semi-Sweet Chocolate Morsels – Chocolate Chips Made With Only Three Ingredients and Free From 8 Major Allergens, 10 oz. Bag
Nutrition InformationYield 7 Serving Size 1
Amount Per Serving Calories 430Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 88mgSodium 355mgCarbohydrates 53gFiber 3gSugar 30gProtein 5g
All nutrition info is a guestimate and will vary depending on the ingredients you use.